General Manager - LAVO Las Vegas

Tao Group Hospitality•Las Vegas, NV

8d•Onsite

About The Position

The General Manager oversees the daily front-of-house operations and team members in accordance with company policies and procedures, working concurrently with the Executive Chef to ensure a successful operation. The role interacts with dining room guests, team members, and supervisors in a polite and courteous manner to provide gracious hospitality. The General Manager oversees front-of-house staffing, service, cleanliness, training, performance, and development; ensures operational quality, safety, compliance, and profitability; and supports the venue’s financial and administrative systems. The role also helps resolve guest and team member concerns, coordinates with heart-of-house team members, and leads by example while maintaining a professional attitude. The work may take place in an office, casino, nightclub, bar, lounge, and/or restaurant. It can involve varying levels of noise, crowds, and smoke, and may require local travel, extended hours, irregular shifts, evenings, weekends, and holidays. The position requires sitting and/or standing for extended periods, moving quickly, and pushing or lifting up to 75 pounds, with or without assistance.

Requirements

At least 8 years of hospitality experience in a General Manager or senior management role within a fine-dining and high-volume setting.
Strong guest service foundation, coaching ability, team-building skills, problem-solving skills, and leadership skills.
Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models.
Organized, self-motivated, and proactive, with strong attention to detail.
Proficient with computers, Microsoft products, POS, and technology.
Able to write, read, and communicate verbally.
Strong problem-solving skills and excellent written and verbal communication skills.
Able to work under pressure and meet deadlines.
Able to maintain positive energy throughout the day.
Able to read computer monitors and print legibly.
Able to sit and/or stand for extended periods and move quickly through work.
Able to push and lift up to 75 pounds, with or without assistance.
Able to interact professionally and courteously with internal and external customers, managers, and co-workers.
Able to maintain a high level of confidentiality and handle a fast-paced, busy, and somewhat stressful environment.
Able to maintain a professional, neat, and well-groomed appearance in accordance with company standards.

Nice To Haves

Two-year associate degree (60 credit hours) in Hospitality, Business, or a related field, or equivalent work experience.

Responsibilities

Anticipate and accommodate guest needs.
Oversee the general cleanliness of the front-of-house and the entire venue.
Participate in interviewing, hiring, and training new applicants.
Oversee scheduling, growth opportunities, and development for front-of-house team members.
Conduct front-of-house performance reviews in conjunction with the Director of Operations.
Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency, and profitability.
Supervise regular service, catering, take-out, delivery, and in-venue and off-venue events.
Use operational systems for payroll, inventory, and purchasing, and regulate executive-level POS functions.
Work with the Executive Chef to maintain the venue’s monthly Profit & Loss standards.
Oversee Department of Health and company sanitation standards.
Ensure venue compliance with federal, state, and local laws and regulations, as well as company policies.
Coach and develop front-of-house team members by setting clear guidelines and expectations.
Oversee the condition and compliance of mechanical systems.
Ensure team members follow front-of-house standards and procedures.
Maintain in-depth knowledge of food and beverage menus and the job duties of supervised team members.
Oversee resolution of guest and team member concerns.
Communicate clearly and concisely with heart-of-house team members during service.
Oversee completion of opening and closing procedures.
Oversee replacement or repair of damaged or broken equipment and furniture.
Attend, lead, and participate in training sessions, departmental meetings, and pre-service meetings.
Learn by listening to and observing team members, share knowledge, and lead by example.
Maintain a positive and professional attitude and knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Work as part of a team and support fellow team members.
Complete additional tasks as assigned.